Pumpkin Pancakes
Pancakes seem to be a favourite breakfast food in our house. We love pumpkin pie and these pancakes have all the same spices as the pie. I learned a trick to incorporating the beaten egg whites. Usually we fold in egg whites but using a large handheld whisk you can lift the pancake batter through the beaten egg whites, repeating until the egg whites are incorporated. I find this method produces a more consistent batter incorporating the egg whites evenly throughout.
Ingredients
- 2 eggs, separated
- 1/8 teas cream of tartar
- 2 cups almond milk(or other milk of choice)
- 3 tbls maple syrup
- 1/2 teas vanilla extract
- 1/2 cup pumpkin, pureed
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 1 teas baking soda
- 2 teas baking powder
- 1/4 teas salt
- 2 teas cinnamon
- 1 teas ginger
- 1/2 teas allspice
Directions
- Place egg whites in the mixing bowl of a stand mixer with cream of tartar and whip until stiff peaks form. Remove to a small bowl.
- Combine the milk, vanilla and maple syrup in a measuring cup.
- Place egg yolks in the mixing bowl of a stand mixer and whip adding the milk mixture. Add the pumpkin puree and mix until combined.
- Combine the dry ingredients in a small bowl and stir to combine. Add to the egg yolk mixture in the stand mixer and mix until combined. Lightly mix in about 1/3 of the egg whites to lighten the mixture.
- Remove the mixing bowl from the stand mixer and add the remaining egg whites. With a hand held whisk or a spatula gently fold the egg whites into the pancake mixture until just incorporated.
- Heat a large skillet or griddle and lightly oil if necessary. Using a ladle pour enough batter to form a 4 inch circle. Cook until edges look dry, flip and cook the other side for a minute or two.
- Serve with you favourite toppings.
Serving Suggestions:
Serve with maple syrup or apple sauce.
